Best Cinnamon Blueberry Jam Recipes

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CINNAMON BLUEBERRY JAM



Cinnamon Blueberry Jam image

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey

Provided by Taste of Home

Time 25m

Yield 4 half-pints.

Number Of Ingredients 6

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S BEST BLUEBERRY CINNAMON JAM



Grandma's Best Blueberry Cinnamon Jam image

Picking blueberries was a family project. We would freeze some and make jam from the rest. Here is a favorite old family recipe for jam. Its an easy one, too! This jam was so good on toast, ice cream, or for filling a simple yellow cake. We all loved it. It was the taste of summer, and memories of fun while berry picking as a...

Provided by Caroline ShupertRecipes

Categories     Jams & Jellies

Time 25m

Number Of Ingredients 8

3 c fresh blueberries, washed
5 1/4 c sugar
1 tsp cinnamon
1/4 tsp cloves, ground
1/4 tsp allspice, ground
1 1/2 Tbsp lemon juice
1 pkg powdered pectin
3/4 c water

Steps:

  • 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
  • 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

CINNAMON BLUEBERRY JAM



Cinnamon Blueberry Jam image

Number Of Ingredients 6

1 pound fresh or frozen blueberry (about 1 quart)
3-1/2 cups sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (3-ounce) pouch liquid fruit pectin

Steps:

  • Crush blueberries measure 2-1/2 cups and place in a large kettle. Add the sugar, lemon juice, cinnamon and cloves bring to a full rolling boil. Boil for 1 minute, stirring constantly. Stir in pectin return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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